Capesto Tomatoes
Ingredients
- For Tomatoes
- 4 large, ripe tomatoes ⓘ
- 1/2 teaspoon table salt ⓘ
- 1/2 cup pine nuts (pignoli) ⓘ
- 6 ounces fresh mozzarella
- 1/2 cup packed fresh basil leaves ⓘ
- 1/4 cup vinaigrette (see below) ⓘ
- Vinaigrette ⓘ
- 3/4 cup extra-virigin olive oil ⓘ
- 3 tablespoons balsamic vinegar (preferably white) ⓘ
- 1 tablespoon minced shallots ⓘ
Instructions
- Slice off the top quarter (the section with the stem attachment) of the tomato. Using a spoon or melon baller hollow out the tomatoes leaving the outer shell intact. Sprinkle the inside of the tomato with the 1/2 teaspoon salt and turn each tomato upside down on a cooling rack to drain away any loose liquid (it's a good idea to put a piece of waxed paper or paper towel underneath to catch the drippings). Hold aside until ready to stuff.
- While the tomatoes are draining, mix all the vinaigrette ingredients in a large jar, and shake to combine. (You'll use 1/4 cup for this recipe; reserve the rest for other salads.) You can make this up to three days ahead.
- Toast the pine nuts until golden brown and set aside to cool. Dice the mozzarella into 1/2 inch cubes and put into a bowl.
- Chop the basil and add to the bowl with the cooled pine nuts. Toss with 1/4 cup of the vinaigrette. Check for seasoning and add more salt and/or pepper as desired.
- Invert the tomatoes back upright and stuff, dividing the cheese herb mixture evenly among the four tomatoes.
Nutrition & Diet Analysis (per serving)
446
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).